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White sangria

White sangria
Lori Shepler / Los Angeles Times

It's not true that there are no seasons in Southern California. Every November, many leaves turn crimson, the air grows crisp, and, sometimes, snow comes early to the mountains. Still, there's no denying that Southern Californians have it good when ... Read more

Total time: 4 hours, 20 minutes | Serves 12 to 14

White sangria

  • 2 (750-milliliter) bottles Sauvignon Blanc or other dry white wine
  • 1/2 cup orange-flavored liqueur (Grand Marnier)
  • 1/2 cup brandy
  • 2 limes
  • 3 oranges
  • 1 1/2 lemons
  • 1/2 cup sugar
  • Pomegranate Ice Cubes, optional

Step 1Combine wine, orange liqueur and brandy in bowl or pitcher.

Step 2Juice 1 lime, 2 oranges and 1 lemon. Cook juices and sugar in small saucepan over medium heat until sugar is thoroughly dissolved, about 5 minutes. Add to wine mixture.

Step 3Thinly slice remaining lime, orange and 1/2 lemon. Add slices to wine and chill 4 to 6 hours. Add Pomegranate Ice Cubes just before serving.

Pomegranate ice cubes

  • 1 large, or 2 small pomegranates
  • Water

Step 1Seed pomegranates by cutting fruit into 4 pieces then submerging fruit in sink or large pot of cool water and gently working seeds free. Seeds will sink while white pith floats.

Step 2Place about 1 teaspoon seeds into each well of ice cube tray. Add just enough water to cover. Freeze.


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